Chicken And Chayote Stew
I am guilty of preparing some tasty chicken dishes and forgetting to share them on my blog! I love this chicken and chayote stew! Chayotes and Mexican squash are a great alternative to potatoes. I do enjoy potatoes though!
Servings 6 Servings
Ingredients
- For Salsa
- 8 large tomatillos
- 2-4 serrano peppers
- 1/3 section white onion
- 3 cloves of garlic
- Water
- 2 teaspoons chicken bouillon
- Big handful of cilantro washed
- Salt and pepper to taste
- You Will Also Need
- 2 large poblano peppers
- avocado or olive oil
- 2 lbs boneless chicken thighs
- Salt and Pepper
- 1 c onion diced
- 4 cloves of garlic minced
- 1/2 tsps oregano crushed
- 1/2 tsp ground cumin
- 2 chayote squash diced
- 2 cups Mexican squash or zucchini, diced
Instructions
- Place washed poblanos on a baking sheet. Brush with oil. Place under preheated broiler set on high for 15-18 minutes, turning over halfway through cooking time. Place poblanos in a plastic bag to steam and cool for 10 minutes. When ready, remove stems and seeds. Peel away blistered skins, then slice into strips. Set aside. Multi tasking id the key to getting this and many recipes done in a timely manner.
- Add the tomatillos, serrano peppers, 1/3 section of onion and 3 cloves of garlic to a sauce pan. Cover with water. At medium heat, bring ingredients to a boil. Reduce the heat and continue cooking for 8-9 minutes.
- Using tongs or a slotted spoon, transfer salsa ingredients to the blender jar. Add the bouillon, salt to taste, pinch of pepper and cilantro. Pour in 1 3/4 cups of the reserved cooking water. Blend on high until very smooth. Set aside.
- In a large heavy pot at medium heat, preheat 2 tablespoons of avocado or olive oil. After a few minutes, add the sliced chicken. Season with 1 teaspoon each of salt and pepper. Stir well. Continue cooking, stirring as needed for 6-7 minutes.
- To the chicken, add the onions and garlic. Stir well and saute for 3 minutes. Mix in the crushed oregano and cumin. Mix in the chayote and continue cooking for 5 minutes.
- Pour in the salsa from the blender into the pot. Stir well to combine. Reduce heat to below medium and continue cooking until chayotes are fork tender. Taste for salt.
- Once chayotes are tender, add the Mexican squash(or zucchini) and poblano strips. Stir well to combine. Continue cooking for 20 minutes. Serve over rice with beans. Or toss in some cooked pasta with finely grated cotija cheese and crema! Two options!